Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
While consuming saturated fats increases blood cholesterol, meta-analyses suggest this does not translate into increased risk of cardiovascular disease, say researchers.
How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?
Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature.
Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).
From technological advances to health and sustainability IOI Loders Croklaan’s director of innovation, Renee Boerefijn, sees an exciting future for innovation in the food sector.
Thanks to a patent-pending production process, shea butter can beat palm oil for functionality and health with 40% less saturated fat, says Dutch supplier IOI Loders Croklaan.
The popularity of coconut-based products continues to rise thanks, in part, to their particular resonance with millennial consumers: What will the next big trend for coconut applications be?
Ferrero has won a court case against Belgian retailer Delhaize for claiming its palm oil-free, Nutella-style spread is healthier and better for the environment than a product with palm oil.
Following a Mediterranean diet could lower the risk of developing conditions such as heart attack and stroke, according to a study from the University of Cambridge.
Europe must accelerate efforts to introduce a “holistic nutrition policy”, complete with targets in relation to reformulation, marketing and labelling.
It’s that time of the year when we look back and reflect on the highs and lows of the past 12 months – but this time we asked our readers to share some of their professional and personal highlights, as well as what they are looking forward to in 2016. Happy...
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Coconut oil could be on trend in Europe as saturated fats are no longer regarded to be as harmful for heart health as they were, a Mintel report has said.
Palm oil is subject to several consumer concerns – its sustainability and health impacts in particular – but these need to be addressed together rather than separately, according to the European Palm Oil Alliance (EPOA).
Swapping just five percent of calories from saturated fat with foods containing the polyunsaturated fat linoleic acid have a lower risk of heart disease, finds a new analysis of current evidence.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...
A review of more than 72 clinical studies has raised further questions over current guidelines relating to fat intake - which generally restrict the consumption of saturated fats and encourage consumption of polyunsaturated fats to prevent heart disease.
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
Consumption of saturated fats may be associated with decreases in memory and reductions in brain functioning, and could lead to an increased risk of Alzheimer’s disease, according to new research in women.
An extension to its existing Geltec range allows for egg substitution in the manufacture of mayonnaise, and could help producers offset expected liquid egg price hikes next year, says UK supplier Fayrefield FoodTec.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
Consumer advocates Foodwatch say a chocolate product from Ferrero has the ‘most misleading advertising’ by any food manufacturer this year; the chocolate maker has rejected the claim.
Volatility in cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that enables savings of up to 40 per cent, said UK supplier Fayrefield Foodtec.
Strong performance in emerging markets and a strategic focus on customer segmentation rather than individual products have driven Barry Callebaut to record half year profits.
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
ADM Cocoa says it is fulfilling consumer and industry demand for healthier ice cream products, with a new range of coatings that its claims reduce saturated fat levels by over 40 per cent.
Groupe Casino’s plan to remove palm oil from its own brand food products for environmental and health reasons are misguided, according to a RSPO representative.
A new initiative is underway to develop to supply chain for oil from the African Allanblackia tree oil in food and personal care products by devising a verification scheme for sustainable and ethical trade.
The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.
Kerry Ingredients and Flavours’ new unified strategy to doing business across all its divisions can help manufacturers rise market challenges and tough competition, says its strategic marketing chief.
The European Dairy Association (EDA) has hosted a conference to push the case for a rethink of attitudes to saturated fat in advance of proposed tax and public policy changes.
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
Loders Croklaan is building a new refinery and storage capacity in Rotterdam that will enable it to expand its product range with lauric products and mixtures and use greener production processes.
Three biscuit products made by Cow & Gate are to be discontinued next month, after a survey of products for young children found they contain trans fats.
Balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by Waitrose suppliers in developing food products with lower saturated fat products.
A blend of oils from coconut and palm could produce a plastic fat for use as a shortening in bakery products as a trans-fat replacer, says new research from India.
Friesland Foods Kievit is launching a new range of savoury creamers based on non-hydrogenated fat (HVO), its first to contain up to 80 per cent less saturated fatty acids than other creamers.
